I'm several days late as well, but maybe I'll get lucky and have my question answered! I am planning a modern Indian vegetarian menu for Thanksgiving, featuring traditional Indian dishes adapted to include Thanksgiving staples like fall veg, cranberries, etc, and also using Western ingredients and presentation. I'd love some suggestions for a dessert. So far I have come up with tarte tatin with pistachio streusel and cardamom ice cream, or saffron-pistachio creme brulee with poached kumquats. Thanks!

You could make mint-cilantro chutney, which keeps for a week in the fridge. Simply blend together a mix of cilantro, mint, hot green peppers, lime juice and salt to a medium-thick paste. You can add ginger if you like, and if you happen to have black salt at hand, use that in place of some of the salt. In India we use this as a dipping sauce with anything! You can stir it into Greek-style yogurt for a quick raita as well.

Ricotta is okay in recipes that call for mashed paneer, like any "kofta" recipe. I might try halloumi in recipes that call for fried chunks of paneer. Different texture and more salty, but could be quite tasty!
I have seen paneer in Whole Foods stores. And if there are any Indian stores that you could get to, they will almost always have paneer in stock.
I second the suggestion to make your own!

I am partial to the shortbread family. David Lebovitz's Brown Sugar Pecan Shortbread is wonderful and really easy to make. I sometimes make extra dough to keep in the freezer in case of cookie emergency. The recipe is on Google Books.

When my parents came to visit we took them to NYC for a weekend. Rubirosa, Moustache, Caracas Arepa Bar, Hangawi, Grom, and Perry Street. I had other places I wanted to go to with them as well, but alas, we ran out of room in our stomachs :) 3 out of 4 of us were vegetarian, and all of those places have plenty of options.
My sister is making a trip this summer and so far Tanoreen, Scarpetta and Motorino are on my list.

NYC has amazing markets! I miss them. When I lived there, I would get only the basic stuff like milk and eggs from the local supermarket. There are so many wonderful ethnic and specialty stores for everything else.

Gateau Basque? You make a tart dough and fill it jam or pastry cream, and it bakes up into something more cake-like. I have only made David Lebovitz's version with sour cherry preserves, and it is very easy, portable and tastes even better the next day.
I think Suzanne Goin's book Sunday Suppers at Lucques has a recipe for the one with pastry cream inside.

Thanks Yvonne & frayed for the recommendations! I'll be traveling to Singapore from South India, so I'll eat my fill of dosa and the like there :) Going to check out the food stalls each of you suggested.

I'll be in Singapore for a week in May. Do you have any recommendations for where to go for good vegetarian Singaporean/ Malay food? Not particular about vegetarian restaurants, just places which will make their dishes without fish sauce, shrimp paste etc. Thanks!

I don't think the quantity of cream would affect the setting ability of the ice cream, only the yield. I'm thinking it's something to do with the freezer as others suggest. Did you by any chance use a significant quantity of alcohol? That can sometimes mess with the freezing.

My husband and I are both vegetarian. No meat or fish, but we eat eggs and dairy. We are going to Houston for a wedding next week and are looking for suggestions for vegetarian-friendly restaurants. We're thinking Tex-Mex would be great in that part of the country, but are open to all cuisines.

I saw a previous talk thread about this subject but since it's over 4 years old I thought I'd re-post the question. Thanks in advance!

What's the best way to cook egg whites? I constantly have leftover whites since I make ice cream often. I'd like to use them up in savory breakfast/ brunch dishes. My problem is that when I scramble them or make frittata, they turn out a bit rubbery. I've had better results when I mix egg whites with 1-2 whole eggs. If anyone has any good tips for egg white cookery, do let me know! Thanks in advance.

So I went to a PYO farm yesterday and came back with a lot of fruit - peaches, raspberries, blackberries. I'm going to make some fruit butters and things. I also had an idea to make a couple of fruit crisps in those foil baking dishes, and bake them from frozen. Has anyone done this before, and what do you recommend?
1. Freeze the fruit alone, then whip up crisp whenever ready.
2. Assemble the fruit crisp and freeze. Bake from frozen when ready, adding some baking time.
3. Assemble and par-bake fruit crisp, cool completely and freeze. Bake until fully done from frozen when needed.

My husband and I are planning a last-minute road trip in New England, we'll be spending time in Vermont and Maine in the middle of August. I was wondering if the King Arthur Flour Baking Center in Norwich, VT is worth a visit even if I won't get to take a class there? The classes are all sold out, sadly. Does anyone know if you can still watch bakers at work or get a bakery tour? They have a cafe so I'm assuming you can buy some good bread at the very least, and also shop their store for baking supplies.

I opened a can of Love n' Bake pistachio paste, thinking I might try making an ice cream with it, but I changed my mind and am going to use nuts instead. Does anyone have any suggestions as to what I might do with the can? A slice and bake cookie dough that freezes well, for instance?

Have any of you been baking Tartine bread successfully at home, and do you care to share any tips?

I've just started baking from the book. Starter is working fine, leaven passed the float test. The bread dough, though difficult to work with, did get aerated well during the bulk fermentation. Only thing, I found the shaping/ final shaping very difficult and it didn't look like his, the dough didn't spread with the round fat edge he describes. I baked the loaf all the same, and was pleasantly surprised to find that it was reasonably domed in shape, I had expected a pancake loaf. However the holes in the crumb were small, even though there were some larger irregular ones, leading to a more dense bread. It also had a more sour flavor than I wanted, but that may have been because I did the final proofing in the refrigerator.